Cascading Kitchen Week 2 Recipes:

Liz’s Boxletter Recipes:

I hope you enjoyed week 1 with us! We’re going to continue this week with a bunch of greens recipes.  All of the greens in these recipes are interchangeable with what you may have on hand to help you get through this leafy time of year.  I could eat greens any day of the week, any meal of the week.  In fact chard, kale and collards are some of the things I grow at my own home in addition to what I get from the farm because I can’t get enough of them.  These are just a few of the ways I love them.

Many of you have also joined our Facebook group ‘Jubilee Farm: Cultivating Community’ which is a great place to share additional recipes and ideas and connect with other Jubilee folks!  Thanks for all the great feedback so far! -Liz


Miso Creamed Greens

Based on Trent Pierce’s recipe on this has become a staple in my house with any kind of greens.  Miso also makes everything better. This is amazing as an accompaniment to salmon or brown rice to make it a meal on it’s own. You can even add some quartered turnips or radishes in here, just cook them with the mushrooms.


3 to 4 tablespoons unsalted butter, divided

1 large shallot, thinly sliced

2 cloves garlic, thinly sliced

1 bunch chard, kale or other hearty greens, stems removed, roughly chopped (you should have 4 to 6 cups packed greens)

½ cup mushrooms, sliced

1tablespoon low-sodium soy sauce

¼ chicken stock or water

½ cup heavy cream

1 tablespoon white miso, or more to taste

Salt and freshly ground black pepper

Place 2 tablespoons of the butter in a large, heavy-bottomed pan over medium heat. When melted, add the shallot and garlic. Cook over low heat without letting the garlic and shallots color, about 3 to 4 minutes. Add the greens and continue to cook for a few more minutes until wilted. If it won’t all fit in the pan, just add what’s left after it’s cooked down a bit.

Meanwhile, in a small pan set over medium-high heat, melt 1 tablespoon of butter. Add the mushrooms and cook until softened and cooked through, about 5 minutes. If the mushrooms become too dry, add another tablespoon of butter. Stir in the soy sauce, cook another minute, and turn off the heat.

Once the kale is wilted and soft, increase the heat to medium high, add the stock and cook until it’s just evaporated, about 1 minute. Add the cream and miso, stirring until completely incorporated. Reduce heat to medium and cook about 2 more minutes until the sauce reduces slightly and tightens up the around the kale. Taste for seasoning, add salt and pepper if you like (but don’t forget the mushrooms have soy sauce). Place the kale on a warm platter and scatter the mushrooms over the top. Serve immediately.


Adapted from


 Kale Polenta

A recipe you can do just as easily in the morning with an egg and some crumbled bacon as you can for dinner with braised meats or sautéed mushrooms and a little feta.  Polenta is comfort food to me, and in this summer that has yet to feel a whole lot like summer, comfort is still welcome in my house.


5 C chicken stock

1 C polenta (course corn meal)

1 bunch chard or kale, stems removed

2 tbsp unsalted butter

2 tbsp olive oil

¼ C crumbled soft goat cheese plus a little more for garnish

Salt and pepper


Combine 4 cups chicken stock and the polenta in a pot over medium heat and stir until the polenta begins to simmer.  Turn down the heat to low and cook, stirring occasionally, until the polenta is cooked and tender and is quite thick.  Be careful, it has a tendency to bubble and sputter a bit.

While the polenta is cooking, fill a large bowl with ice water.  Bring a large pot filled with salted water to a simmer and add the greens. Cook till tender, 2-3 minutes.  Transfer the greens to the ice water to chill quickly.  Drain the greens and press out any excess water with your hands.  Place the greens in the fridge until the next step.

When the polenta is almost done, combine the greens with the remaining 1 cup stock in a blender and puree till smooth.

With the heat under the polenta on low, add the butter, olive oil and goat cheese.  Stir to combine. Add the pureed greens, season with salt and pepper.

Top with a bit of the extra goat cheese and whatever else you have around. (Ahem….bacon.)


Pan fried Butter Beans and Greens

Beans and greens is a fantastic quick, easy, affordable and delicious combination.  We use butter beans here, which are essentially big white beans, but you could use a smaller cannellini if you’d like.  Just be sure to reduce the cooking time so you don’t burn your beans.


3 tbsp olive oil

¼ tsp red pepper flakes, more or less depending on your taste

1 15oz can butter beans, rinsed, drained and patted dry

2 cloves garlic, minced

1 bunch kale, stems removed, torn or chopped in bite size pieces

Salt and pepper

1 tbsp fresh lemon juice

Fresh grated Parmesan

Thinly sliced garlic scapes


Heat the oil in a large skillet over medium heat.  Add the crushed pepper flake and cook for about 30 seconds, stirring often so they don’t burn.  Add the beans in a single layer, being careful to not overcrowd the pan.  You want a nice little crisp on these guys.  Cook till they are browned on the bottom, 4-5 minutes.  Flip the beans and cook an additional 4-5 minutes.  Stir in the garlic, kale and salt and pepper to taste.  Continue to cook till the kale begins to wilt, about 2 minutes.  Mix in the lemon juice, stir so everything is evenly coated.  Top with as much Parmesan as you want or maybe a little more, and those garlic scapes! 😊


Adapted from Andrea Bemis’ Dishing up the Dirt













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